Okay, so I picked up some nice zucchini yesterday and made this recipe with a bit of a variation.I used about 2 Tbsps of the crystalized ginger and the rest of that ¾ cup I made up with currants and chopped pecans. OMG, it is SO good!Mostly, I subbed out most of the ginger because I'm not a huge fan.Also, my loaves were a tad overdone at 1 hour; I'll check at 50 mins. Next time.

Don't know what happened. I checked the recipe and am pretty sure I followed it. The ginger seems pretty zippy to me but who knows? If I make it again, I'll be sure to give the ginger gods a nod.

fitzie

PS - I hate it when recipes don't work out. I just made a very expensive pound cake to take to a neighbor whose husband died and it was a wreck. I've made another and it's in the oven now. Fingers crossed and 10 Hail Mary's before I slipped it into the oven.

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